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Table Indienne
Upma - Spiced Semolina
Upma is a traditional South Indian breakfast. Toasted semolina is cooked with vegetables and spices for a creamy and comforting result. Perfect for an original brunch.
10 min
Preparation
15 min
Cooking
2
Servings
Easy
Difficulty
Ingredients
- Medium wheat semolina: 150g
- Boiling water: 2.5 to 3 cups
- Onion: 1, finely chopped
- Small carrot: 1, diced
- Green peas (fresh or frozen)
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Mustard seeds: 1 teaspoon
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Turmeric: 1 teaspoon
- Fresh coriander: a few leaves
- Cashews (optional): a handful
- Neutral oil or ghee: 2 tablespoons
- Salt
Instructions
-
1
Toasting (the secret): Heat a dry pan. Pour in the semolina and stir for 3-4 minutes until it smells nutty (not too brown). Set aside.
-
2
The Soffritto: In the same pan, heat the oil. Add the mustard seeds (they should pop!). Add the onion, carrots and cashew nuts. Saute for 5 minutes.
-
3
Boiling: Pour in the boiling water, add turmeric and salt. Let it boil for 2 minutes.
-
4
Absorption: Lower the heat to minimum. Pour the toasted semolina in a thin stream while stirring vigorously. Cover and turn off the heat. Let it swell for 2-3 minutes.
Tips
The texture is like a warm tabbouleh but creamier and spiced. Serve with fresh lemon juice and a spoonful of yoghurt. Alsatian variation: replace carrots with celeriac or leek.
Spices used
Find the spices from this recipe in our shop.
Lakadong Turmeric Powder
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Mustard seeds
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